Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 10 hours 15 minutes
Total Time: 10 hours 25 minutes
Servings: 6
Ingredients
1 pound boneless, skinless chicken breasts
salt and pepper, to taste
1 medium onion, finely diced
2 cloves garlic, minced
14.5 ounce can chicken broth
1 cup wate
15.25 ounce can corn, undrained
10 ounce can diced tomatoes and green chiles (Rotel), undrained
10 ounce can enchilada sauce
1 packet taco seasoning
1/2 teaspoon chili powder
For topping:
shredded cheese
crunchy tortilla strips
Instructions
Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
Season with a bit of salt and pepper, to taste.
Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
Then pour in 14.5 ounce can chicken broth, 1 cup water, 15.25 ounce can corn, undrained, 10 ounce can diced tomatoes and green chiles (Rotel), undrained, and 10 ounce can enchilada sauce.
Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
Put the lid on and cook on low for about 8-10 hours.
About 15 minutes before serving, take the chicken breasts out and shred them using two forks.
Then put shredded chicken back in pot and stir.
Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.
Nutrition Info:
Calories: 172kcal | Carbohydrates: 18g | Protein: 19g | Fat: 3g | Sodium: 1422mg | Fiber: 3g | Sugar: 8g
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